6HEAD

01What to order

• Collinson & Co striploin, 350 g / 12 ozGrass-fed, hormone-free Black Angus from South Australia, MB3+, A$92. The house chef's preferred cut in a Time Out interview was a striploin.
• O'Connor rib eye, 400 g / 14 ozGrain-fed Angus from Gippsland, MB5+, A$115.
• Primarque T-bone, 1 kg / 2.2 lbFrom the Jindalee property, more than 250 days on grain, MB3+, A$225. Sized for two or more.
• Mayura Station "Platinum" eye of rump, 300 g / 11 ozWagyu from South Australia, MB7+, fed 450 days, A$79: the lowest-priced Wagyu cut on the menu.
• Mayura Station "Signature" tomahawkWagyu MB7+, A$375 per kilo; the waiter gives the day's weights.
• The dry-aged cut of the dayFrom the in-house program; the menu lists no cuts or prices, so ask.

02The beef

Three kinds of animal, each labeled. Black Angus: Collinson & Co, grass-fed and hormone-free, MB3+, as fillet and striploin; O'Connor from Gippsland, grain-fed, MB5+, as rib eye. Primarque, from the Jindalee property, on a long grain program of more than 250 days, MB3+, from a 200 g / 7 oz fillet to a 1.6 kg / 3.5 lb tomahawk. Wagyu fed for 450 days: a house-labeled rib eye (marble score not stated) and Mayura Station cuts at MB7+. In an undated Time Out piece, chef Thomas Godfrey described a Collinson & Co rib eye dry-aged in-house for at least 28 days in Wagyu fat and chocolate butter, and Mayura cuts aged with koji; today's menu names only the program. The number: 450 days.

03The fire

No source names the fuel or the grill at 6HEAD. The menu says the steaks are grilled and cooked to the guest's chosen doneness.

04The story

Seagrass Hospitality opened 6HEAD in May 2019, per Hospitality magazine, in Campbell's Stores, which The Rocks precinct dates to 1839. Seagrass's chief executive, Bradley Michael, told Restaurant & Catering magazine that the name honors the six cattle of the First Fleet of 1788, two bulls and four cows, which escaped and later turned up in the Nepean Valley; he said the site had been used for settlers' livestock, a claim that sits uneasily with the building's 1839 date. The fit-out took nine months and stands 100 mm off the heritage sandstone. A second 6HEAD opened in Perth.

05The practical

Bay 10 & 11, Campbell's Stores, 7-27 Circular Quay West, The Rocks. Phone 02 8629 8866; bookings online. Monday 5 p.m. to 9:30 p.m.; Tuesday to Thursday and Sunday noon to 9:30 p.m.; Friday and Saturday noon to 10:30 p.m. Closed on Dec. 25, 2026. Surcharges: 7.5% on Sundays, 10% on public holidays; a 10% service charge applies from eight guests. Lunch is served on the Harbour Terrace; private rooms seat 16, 30 and 54. The wine list runs past 250 wines. Circular Quay station is about nine minutes on foot.

Address

Bay 10 & 11, Campbell's Stores, 7-27 Circular Quay West, The Rocks NSW 2000

Phone

+61 2 8629 8866

Website

6head.com.au

Directions

Google Maps ↗

06In Sydney’s selections